Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Instant Pot Egg-free Cheesecake, Vegan Caramel Sauce, & Pecan Coconut Pie Crust

Three recipes, one f*ing delicious allergen-free, egg-free Instant Pot Cheesecake.

  1. Instant Pot Cheesecake (egg-free!)
  2. Coconut-Pecan Pie Crust (vegan-able)
  3. Caramel Sauce (vegan!)

Every so often a recipe is just right on the first try and this was one of those moments. I am in love with my Instant Pot.  I placed the order and then I combed the internet for days planning what I would cook first, the very moment it arrived.  This was the first recipe I made in it and (much to my surprise, as first times so often go) it was fabulous.  I wouldn’t change a thing.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverythingⓇ Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Pecan-Coconut AMAZE Pie Crust

5 from 2 votes
Instant Pot Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies
Instant Pot Egg-free Cheesecake with Vegan Caramel Sauce & Coconut-Pecan AMAZE Pie Crust
Prep Time
30 mins
Cook Time
37 mins
Total Time
1 hr 7 mins
 

A lighter, creamy, egg-free, gluten-free, corn-free, wheat-free, allergy and vegan-friendly cheesecake recipe for your instant pot!

Course: Dessert
Cuisine: American, Comfort Food
Servings: 12 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
FILLING
  • 16 oz. cream cheese
  • 3/4 cup of maple syrup or agave (or 1 cup granulated sugar)
  • 1/3 cup half and half or cream or almond milk
  • 1 cup greek yogurt (I used non-fat)
  • 1/4 cup of gluten-free flour or tapioca starch rind
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1 tablespoon bourbon vanilla
PIE CRUST
  • 1 c. flaked unsweetened coconut
  • 1 c. pecans, chopped
  • ½ c. gluten-free flour
  • ½ c. brown sugar
  • 2 tsp ground cinnamon
  • 5 tbsp butter (or coconut oil if vegan), softened
SAUCE
  • 2 tablespoons coconut oil
  • 2 tablespoons real maple syrup (or agave)
  • 1 tablespoons peanut (or any nut) butter
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon bourbon vanilla
KITCHEN TOOLS
  • microplane or cheese grater
  • blender
  • spatula
  • 1 7" springform cake pan
  • parchment paper
  • 2 paper towels
  • 2 tinfoil to wrap bottom and top of springform pan
  • 1 tinfoil sling
  • Instant Pot
  • Instant Pot trivet
  • 1 cup Water (for the Instant Pot)
  • Pyrex measuring cup (or glass dish)
  • saucepan
  • 1 cup water (for the saucepan to create a double boiler)
Instructions
CRUST
  1. Line the bottom of a 7″ extra deep spring-form pan with parchment paper.
  2. Mix crust ingredients in a small bowl until well combined.
  3. Press the mixture into the bottom of the parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.
  4. Place in the freezer (for about 15 minutes) while you make the filling.
FILLING and COOKING
  1. Allow all cold filling ingredients to come to room temperature by taking them out a couple hours ahead of cooking, this will create a much smoother cheesecake.
  2. Add the cream cheese, maple syrup, 1/2 and 1/2, yogurt, lemon juice, lemon zest and vanilla to your food processor and mix until smooth.
  3. Scrape down the sides. Add the flour and continue to mix until the mixture is creamy.
  4. Scrape down the sides again and blend until all of the ingredients are fully combined.
  5. Pour the mixture into the (parchment paper prepped) spring-form pan and smooth the top with a spatula or spoon. Tap the pan on the counter several times to remove any bubbles.
  6. Wrap the bottom of the pan with foil, place two paper towels on top of the pan and then cover with a piece of foil.

  7. Make a tinfoil sling to allow easy insertion and removal from your instant pot- take a 15" piece of foil and fold it over 2 times. See the visual guide to see what it should look like.

  8. Pour one cup of water into the insert of the Instant Pot and add in the trivet with the handles folded down.
  9. Place the spring-form pan into the Instant Pot using the sling, fold sling handles over.
  10. Add the instant pot lid and seal the vent.
  11. Set the manual timer to high pressure for 37 minutes.
  12. Once it’s done, let it natural release. This should take 20-25 minutes. This is a great time to make the sauce!
  13. Remove the cheesecake carefully using the sling and allow it to cool for 5 to 10 minutes.
  14. Run a knife around the edges of the cheesecake to help prevent any cracking while it sets.
  15. Put the pan in the freezer for 1-2 hours.
  16. Remove from the freezer and run your knife around the edges of the cheesecake, release the springform tin. Carefully remove the parchment paper and place cheesecake on a plate.
  17. Use a ladle or spoon to drizzle and smooth the caramel sauce over the cheesecake, I like to push it all the way to the edges so it drips over.
  18. Store in fridge until ready to serve.
SAUCE
  1. Melt the coconut oil, maple syrup, vanilla, and salt together in a pyrex measuring cup (or glass container) for 30 seconds in the microwave.
  2. Stir in the peanut butter until fully incorporated.
  3. Fill a saucepan with a cup of water, put pyrex measuring cup (or glass mixing bowl) into the pot.
  4. Heat over medium, stirring continuously for ten minutes.
  5. Remove sauce and allow it to cool to room temperature.
Recipe Notes
  • Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
  • If you don't have an Instant Pot - follow the recipe and "cook" it in the freezer. You can even make mini portions using small ramekins! OR, splurge and treat yourself, this is the Instant Pot I chose

 

VISUAL INSTRUCTIONS

 

Cheesecake Visual Instructions

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Caramel Sauce Visual Instructions

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Video Instructions

Please rate the recipe and comment or add questions below!

If you don’t have an Instant Pot yet and are considering one, this is the one I went with and I LOVE IT.

Instant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesInstant Pot Egg Free Cheesecake #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesRecipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Vegan Caramel Sauce Instant Pot Cheesecake: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeEgg Free Instant Pot Cheesecake with Vegan Caramel Sauce: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Feeding time.

#AllergicToEverything® Cinnamon Buns: Gluten-free, Egg-free, Corn-free

For the first time in a long time, I watched regular old TV.  Everyone was making cinnamon buns.  Commercial after commercial showed families pulling them from the oven.  This lead to me needing a cinnamon bun. Thank you commercialism and consumerism.  They were, in fact, delicious and well worth the time.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free
Prep Time
20 mins
Cook Time
27 mins
Total Time
47 mins
 

So delicious and well worth the time. Best eaten warm on a rainy winter day. 

Course: Breakfast, Dessert, Snack
Cuisine: American, Comfort Food
Servings: 8 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
Ingredients for the buns:
  • 2/3 cup of milk or cream
  • 1 tablespoon of butter or coconut oil
  • 1 packet of instant yeast
  • 1/4 cup of sugar
  • 1 flax egg (mix 1 tablespoons of ground flaxseed + 2 tablespoons of warm water)
  • 2 cups of all-purpose gluten-free baking flour
  • 1/4 cup of almond flour
  • 1/4 cup of tapioca starch, plus plenty extra for rolling out dough
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder, corn-free
  • 1/2 teaspoon sea salt
  • 1/4 cup olive oil
  • 1 teaspoon bourbon vanilla
Ingredients for the filling:
  • 1/3 cup of butter
  • 1/2 cup brown sugar
  • 2 tablespoons cinnamon
Ingredients for the frosting:
  • 2 tablespoons of butter or coconut oil
  • 1/4 cup of cream cheese
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of sea salt
  • 2/3 cup of powdered sugar, corn-free
Kitchen tools:
  • Glass pie dish
  • Cutting board
  • Rolling Pin
  • Plastic wrap, good quality
Instructions
  1. Preheat the oven to 350º.
  2. To make THE BUNS: Combine yeast, sugar, 1 tablespoon butter, 2/3 cup of milk, flax egg  in a measuring cup or glass dish and microwave for 1 1/2 minutes. Set aside to allow the yeast to proof.

  3. In a mixing bowl combine gluten-free baking flour, almond flour, tapioca starch, baking soda, baking powder, salt. Whisk to combine.
  4. Add olive oil and vanilla to the yeast mixture. Whisk well.
  5. Add the wet ingredients to the dry ingredients and mix them thoroughly.
  6. Prepare a cutting board by wrapping it in saran wrap.
  7. Dust the saran wrap with tapioca starch, add the dough, dust again with tapioca starch and add saran wrap on top.
  8. Use a rolling pin to roll the dough out into a rectangle.
  9. To make THE FILLING mix softened butter, brown sugar, and cinnamon. Spread it evenly across the dough, leaving about an inch from the top and bottom edges.

  10. ROLL THE DOUGH into a spiral using the saran wrap to inch it along. Try to roll it as tightly as possible. If it is loose, just keep going – it will still be fabulous and the frosting will hide the imperfections. (See the visual instructions for visuals). 

  11. Dust the roll with tapioca starch and slice into 1-inch pieces with a sharp knife.
  12. Butter your pie dish and then plop the slices in.
  13. Cover with saran wrap and a towel, let the dough continue to rise for 20 minutes. I let my rolls rise on top of the warm oven while it preheats.
  14. After 20 minutes, remove the towel and the saran wrap and throw them in the oven.
  15. Bake 23-27 minutes. If edges become too dark, tent them with tinfoil. Remove from oven when golden brown.
  16. While the rolls are baking, make THE FROSTING: combine butter, cream cheese, vanilla, and salt in a glass dish and microwave for 30 seconds. Stir well. Add the powdered sugar, mix thoroughly and set aside.

  17. Spread the frosting mixture on top while buns are warm from the oven. 

  18. Eat while still warm from the oven.  

Recipe Notes
  • I used ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  You can also use egg replacers like this one but I prefer the nutritional properties and texture of the flax.
  • Allergic to corn?  Make sure to buy powdered sugar made with tapioca starch instead of cornstarch.  You can buy it affordably at Trader Joes, and can also find it at Wholefoods. Jazz it up with a sprinkling of chopped nuts.

Visual Instructions:

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Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Before the frosting.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Frosting on.

Cinnamon Buns: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Allergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeAllergen-free gluten-free Cinnamon Buns: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Pecan-Coconut AMAZE Pie (or Freezer Cake) Crust

Pecan-Coconut AMAZE Pie (or Freezer Cake) Crust

Pecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

#AllergicToEverything® AMAZE Pecan-Coconut Pie Crust

Pecan-Coconut AMAZE Pie Crust
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An amazing little pie crust.  I haven't found a sweet filling yet that it doesn't like.  It can be frozen or baked and is easily made allergen and vegan-friendly!  

Course: Dessert
Cuisine: American, Comfort Food
Servings: 1 pie crust
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
  • 1 cup flaked unsweetened coconut
  • 1 cup pecans (or nuts/seeds of choice), chopped
  • ½ cup gluten-free flour
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 5 tablespoons butter (or coconut oil), softened
Instructions
  1. Chop up pecans and add them to a mixing bowl.  Stir in the coconut, flour, brown sugar and cinnamon.  Mix well. 

  2. Add butter and stir until thoroughly mixed. 

FOR BAKED PIES
  1. Press the mixture into the bottom of a pie pan (I prefer glass pyrex pie dishes) and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.

  2. Preheat oven to 350°, bake for 7 minutes to set.  

  3. Add filling and continue baking based on filling recipe. 

FOR FREEZER CAKES, PIES, TARTS
  1. Press the mixture into the bottom of a parchment prepped pan and press the crust down using a spoon or measuring cup so that it is tightly packed and smooth.

  2. Place in the freezer (for about 15 minutes) while you make the filling.

  3. Remember to allow pie to defrost before attempting to serve it, allowing for 10 to 15 minutes so that the crust is able to be cut. 

Recipe Notes
  • Double the pie crust and freeze one in a ziplock for later. It defrosts quickly in the fridge or on the counter. PIE crust works well for freezer cakes and oven-baked pies. See the recipe here.
  • If baking, I prefer to use glass pyrex pie dishes.  
  • For the freezer, if you want to be able to remove your pie/cake, line your pan with parchment paper to make it super easy to plate.
  • For a finer, more traditional crust, use a blender to coarsely grind all the ingredients together. 
  • See Pecan Pie, Avocado Freezer Fudge, & Cheesecake recipes for filling ideas or try out your favorites.  

Pecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food AllergiesPecan Coconut Pie Crust #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Coconut Pecan Amaze Pie Crust: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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Lemon Cake with Maple Buttercream Cream Cheese Frosting

Lemon Cake with Maple Buttercream Cream Cheese Frosting

For my 33rd birthday, I decided to jazz up a boxed cake mix. I was short on time but I wanted something lemon, something maple.  The result was pure decadence.  A lemon cake worthy of a birthday, an evening by the fire, or a breakfast treat to indulge in.

Simple Mills Vanilla Cake Mix

Simple Mills Cake Mix

I chose my boxed cake mix because I have been dying to try baking with Almond Flour (which can be very expensive) and because it contained only six simple ingredients, free of my food allergens: Almond Flour, Organic Coconut Sugar, Arrowroot Powder, Organic Coconut Flour, Baking Soda, and Sea Salt).

Simple Mills Vanilla Cupcake & Cake Mix 

No one missed the allergens.  No one had a clue the cake was allergen-free.  It was seriously delish.

#AllergicToEverythingⓇ Lemon Cake with Maple Buttercream Cream Cheese Frosting

5 from 1 vote
Lemon Cake with Cream Cheese Buttercream Frosting: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies
Lemon Cake with Maple Buttercream Cream Cheese Frosting
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 
A cake worthy of a birthday, an evening by the fire, or a breakfast treat to indulge in. No one missed the allergens. No one had a clue the cake was allergen-free. It was seriously delish.
Course: Dessert
Cuisine: American, Comfort Food
Servings: 8 people
Author: Jessica Gray Schipp | #AllergicToEverything®
Ingredients
Ingredients for the cake:
  • 1 box of yellow cake mix, like Simple Mills Almond Flour Yellow Cake, see link in notes (plus the ingredients your mix calls for check your box, mine required the following)
  • 3 Flax Eggs (mix 3 tablespoons of ground flaxseed + 6 tablespoons of warm water), see additional notes on egg replacers at the end of the recipe
  • 1/3 cup canola or grapeseed oil
  • 1/3 cup water**
  • 1 tablespoon vanilla
  • 2 tablespoons lemon extract
  • 1 lemon rind, grated
  • 1 1/2 lemons, juiced**
  • Note: **I juiced the lemons and used the liquid to replace the water that the cake mix called for. When I ran out of lemon juice I topped it off with water to get the full 1/3 cup of liquid.
Ingredients for the frosting:
  • 1 stick of butter, at room temperature (save the wrapper to grease your pan)
  • 5 ounces light cream cheese, at room temperature
  • 6 tablespoons maple syrup
  • 1 tablespoon bourbon vanilla
  • 1 tablespoon half and half,milk, or a dairy-free alternative
  • 1/2 lemon, juiced
  • 2-3 cups corn-free powdered sugar, try the Trader Joe’s brand
  • a pinch of sea salt
Ingredients for decorating:
  • 1/2 cup unsweetened coconut flakes
  • 2/3 cup pecans, coarsely chopped
Kitchen tools:
  • mixing bowl
  • spatula
  • a grater or zester
  • a 9-inch cake pan
  • parchment paper (to line the baking dish or cake pan)
  • a toothpick
  • a cooling rack
  • a pretty plate or tray for serving and decorating on
Instructions
  1. Preheat the oven to 350º, or the temperature your cake mix specifies.
  2. Make your cake according to the box of instructions. Stir in the lemon extract and lemon rind. If your cake mix requires water, you can replace all or part of it with lemon juice for an extra kick.
  3. Line your baking dish with parchment paper and grease the sides of the pan to make removal easier. Pour in the cake batter and smooth it to form an even layer.
  4. Bake according to the instructions on your cake mix, I bake mine for 30 mins at 350º. Prick the center of the cake with a toothpick, if it comes out clean the cake can be removed from the oven. Let it sit for 10 minutes and then remove the cake from the pan, allowing it to cool completely on a wire rack.
  5. While the cake is baking prepare the frosting by combining the butter and cream cheese in a mixing box. If they are not quite at room temperature, nook them quickly in the microwave. You don’t want to melt them but the mixture will be smoother if the cheese and butter are at room temperature.
  6. Add the maple syrup, vanilla, half and half, and lemon juice (optional) to the cream cheese – butter mixture. Stir well. Add two cups of powdered sugar and a pinch of salt, mix thoroughly. If the mixture is too wet continue adding powdered sugar until it is thick enough to frost with. If it is too thick, add more half and half, one teaspoon at a time. Give the frosting a taste. If it is too sweet you can add more cream cheese, just make sure it is room temperature when you do. Set the frosting aside until the cake has cooled completely.
  7. Place the completely cooled cake on a platter or pretty plate; I sliced my cake into two pieces first and filled the center with a layer of the frosting to create a layered cake. Frost it with a spatula and sprinkle the cake with the unsweetened shredded coconut and pecan pieces.
  8. Clean up the sides of the plate with a paper towel for a finishing touch.
Recipe Notes
  • Use any allergen-free boxed cake mix or whip up the base of the cake from scratch.  The almond flour in the cake mix I chose created a texture that brown rice flours don’t give you, it was lovely. This is the cake mix I used: Simple Mills Vanilla Cupcake & Cake Mix
  • I am in love with Bourbon Vanilla.  When I am lucky I am able to find it at Trader Joe's.
  • If you need lemon extract, this one is very yummy.
  • I use ground flaxseed as my egg replacer.  To replace one egg, all you do is combine one tablespoon of ground flaxseed with two tablespoons of warm water.  My mix required three eggs so I used 3 tablespoons of ground flaxseed and 6 tablespoons of warm water.  This is the flax I use: Spectrum Essentials Organic Ground Flaxseed.  I prefer the nutritional properties and texture of the flax but you can also use egg replacers like Ener G Egg Replacer.
  • Next time I will add a capful of apple cider vinegar (about a teaspoon), I think it would have helped the cake rise better.  When replacing more than two eggs it is a good idea to throw in the vinegar, it will react with the baking soda to fluff things up a bit more.  My go-to is the raw version, with the mother: Bragg Raw Apple Cider Vinegar
  • Out of maple syrup? Try a splash of espresso or a teaspoon of instant coffee instead to create a rich, luxurious frosting.  I buy my maple syrup on Amazon to save money.  I like the dark, robust flavored ones.  Coombs Family Farms and Hidden Springs Organic Vermont Maple Syrup are both excellent. 
  • Allergic to corn?  Make sure to buy powdered sugar made with tapioca starch instead of cornstarch. You can often buy it at Trader Joes or at Wholefoods.  Here is a good tapioca confectioners sugar by Wholesome Sweeteners Inc.
  • Try topping the cake with matcha for to add a splash of nature-like color.  Or mix in a little beet juice to get a natural pink color.  This is the matcha I like, I buy it on Amazon, Jade Leaf Matcha Green Tea Powder
  • Sprinkle with any chopped nuts you have stashed in your pantry.
  • Be creative, use what you have, enjoy the process.

Lemon Cake with Cream Cheese Buttercream Frosting: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Lemon Cake with Cream Cheese Buttercream Frosting: Gluten-free, Egg-free, Corn-free #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies

Recipe Source: AllergicToEverything.life.  All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Gluten free lemon cake with maple buttercream cream cheese frosting: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-freeGluten free lemon cake with maple buttercream cream cheese frosting: #AllergicToEverything® Allergen-free Recipe by Jessica Gray Schipp | For Food Allergy Collectors & People with Multiple Food Allergies | Free From Recipes | Gluten-free, Wheat-free, Corn-free, Oat-free, Egg-free, Shellfish-free, Soy-free, Sesame-free

Meet Jess

Jessica Gray Schipp is the author of #AllergicToEverything®, a one-stop cookbook of recipes and lifestyle hacks for food allergy collectors (people with multiple food allergies), anyone living with chronic autoimmune diseases, and the people who love them. Originally an East Coaster from Arlington, VA, Jess is also a teacher, writer, artist, and entrepreneur living in Oakland, CA.

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